Barry Callebaut has developed a chocolate that not only has 90% fewer calories than the average chocolate product but also has a higher melting point. The Vulcano chocolate is heat resistant to temperatures of up to 55°C whereas most chocolate starts to melt at 30°C.

The companies expect it will still take around two years before it is available commercially and is currently approaching industrial customers with the concept.
Vulcano has increased levels of air bubbles in the chocolate, allowing for the vast calorie reduction. It is also made with 100% natural ingredients and the levels and structure of cocoa butter is different.

“It does melt in the mouth, but it is the enzymes in saliva rather than the heat of the tongue that causes it to dissolve,” comments Barry Callebaut spokeswoman Gaby Tschofen.